Sunday, January 23, 2022

No Knead Sourdough Bread

No Knead Sourdough Bread

Looking for that perfect bread recipe to serve with dinner? This no knead sourdough bread recipe may become your new go to favorite! Since there is no kneading required and it requires very little effort. However, it does require some planning as the dough needs to be made the day before you plan to bake it.

The first thing you will need for this recipe is sourdough discard. I have a jar of sourdough starter that lives in my fridge (thank you Janinne). If you don’t have any YET, follow the directions here to make your own. Each week I take it out, make a new recipe, feed it, and put it back in the fridge to grow. We have “Sourdough Saturdays” so I remember to make a recipe using the discard each week 🙂

Time to make our sourdough bread! There really aren’t too many ingredients to gather for this recipe. All you need is your sourdough discard, flour, salt, yeast, water, and a little oil.

Tips for making No Knead Sourdough Bread:

  • You can use any size dutch oven you have to bake the bread. I’ve made it in a 4 qt and 7 qt and the bread turns out perfectly every time. If you’re looking for a dutch oven, I have this set. I found it on sale at Costco for under $50 for the set. ❤️ Costco!
  • Delicious served alongside Chickpea Soup or use it to make these Apple Grilled Cheese Sandwiches.

No Knead Sourdough Bread

Recipe by Cooking after Class
Difficulty: Easy…but needs to be prepared in advance
Cooking time: 45 minutes

Use your sourdough discard to make this easy, delicious bread!


  • 3 cups flour (plus extra for dusting)

  • 1/2 teaspoon yeast

  • 1 1/4 teaspoon salt

  • 1 cup sourdough discard (room temperature)

  • 1 cup water (room temperature)

  • olive oil


  • Mix the flour, yeast, and salt in a bowl.
  • Add water and sourdough starter. Incorporate by hand or with a wooden spoon only until mixed. Dough will be wet and shaggy.
  • Lightly coat a second bowl with olive oil and place the dough in the bowl. Cover with plastic wrap and let rest for around 12 hours at room temperature.
  • Remove dough from bowl and place on parchment paper. Lightly dust the top of the dough with flour and cover with a tea towel. Let rise for 1-2 hours until doubled in size.
  • Preheat oven to 450F. While the oven is preheating, place a dutch oven (with the lid) in the oven for at least 30 minutes. Once the dough has doubled, place it in the preheated dutch oven. The parchment paper can go directly into the dutch oven so you should use it to pick up the dough. Cover and bake for 30 minutes.
  • Uncover and bake for an additional 15 or until the dough is nicely browned. Enjoy!